"Refried beans, but not really..."

 "Refried beans, but not really..."

         These are not your typical pinto or black bean refried beans, which are yumm-o and I like to make. I simply didn’t have any around and really wanted to make beans to go with the mushroom tacos.  What I did have was dried Kidney and Adzuki beans.

  About a year ago, I started keeping different types of dried beans around the house, because canned anything is just gross. It may take a bit longer but the health benefits far out way the time. Plus it forces me to manage my time a bit better.  Personally I soak my beans for a couple hours before I cook them. Here is a quick guide from Whole Foods  on cooking beans.

      The reason for having Kidney and Adzuki beans around would be the health benefits of these two power houses.   Adzuki beans, are originally from China and are used in all types of Asian cooking. We first discovered them while living in Korea Town, EVERYTHING has red bean paste!  We all know the kidney bean and are quite use to it being in our chili... they are the main  reason I don’t like chili with beans, funny right. But guess what... they hold flavor like no bodies business! And since white beans aka cannellini beans which are my FAVORITE are actually the same as kidney beans I decided to give them a try.  Check out what Dr. Weil says about Adzuki and Kidney beans.


Alrighty, then enough with the bean talk let’s get to the recipe- all of this is with pre-soaked beans.

1 cup Kidney Beans
1 cup Adzuki Beans
2 table spoons chopped Cilantro
zest from 1 organic lime
juice from 1 lime
1/2 onion chopped
1 table spoon coconut oil
1 pinch of himalayan pink salt
6 cups or more of water
2 drops doTerra Lime essential oil


Place beans on stove with the 6 cups of water and bring to a boil for 10 mins. Reduce heat to a low ...add the zest from the lime, the lime juice, 1 table spoon of cilantro , onion and the table spoon of coconut oil. Cover and let cook for 3 hours. Checking regularly to make sure that the water is still covering the beans, if it get to low just add more water.

After 3 hours(when you soak your beans overnight it doesn’t really take 3 hours, it take maybe 1.5 hours)  make sure the beans are cooked. Add 2 drops of the doTerra Lime essential oil, the rest of the fresh cilantro stir well. And now for the fun part start smashing those beans!!!! Or if you have a Immersion blender you can use that. Blend away until you have refried beans!  Serve with brown rice and your mushroom tacos! Also you could add a little Queso Fresco if you wanted...

 

Sorry it's not a better photo, but these guys where heading out to a client .....

Mushroom Taco's are my new favorite meal.

Mushroom Tacos

 

 

The mighty fungi that could , is how I think of Mushrooms. They are the hidden super food that often gets added to a dish. While they could easily be the the star. Mushrooms are wonderful for our immune systems, because they provide so many different minerals and vitamins we need. They are low in carbs, calories, strangely high in fiber and protein and fat free. Plus they are an AWESOME cancer fighter! I could eat them all the time and chances are they are always waiting in our fridge to be added to something, or maybe just sliced
 and eaten raw.

I am sad to say that the idea for mushroom tacos was not mine, I found a picture on either, Facebook, twitter, or instagram(where I spend to much of my time). Alot of the recipes called for just one type of mushroom and very little else. Since I had just been to the Farmer’s Market, I had some yummy local onion,  swiss chard, and mushrooms  to add. Really I could eat these every single day. 

Shopping list
 2 tablespoons Rice bran oil ( or bacon fat for paleo)
 1 Sweet Onion Sliced
 2 pounds of Mushrooms
 Let me say this don’t ever wash your ‘shrooms they soak up  the water and lose their yummy taste, take the dirt off with paper towels. Then peel the “skin” off the mushroom, this step is not required, but it makes the mighty fungi all the better! I used a mixture baby bella's, crimini, portabella, chanterelle, and shiitake. Slice thinly mushrooms and save stems for later!
5 leaves of Swiss Chard
( To make ribbons - de- stem your leaf and roll the swiss chard, now slice it, viola you have ribbons)
 1 Avocado
 1 teaspoon Organic chili powered
 1 teaspoon Organic Ancho Chili powered
 1 tablespoon of Coconut amino acids
1 teaspoon of Brags amnio acids ( or add more coconut oil to be soyfree)
 Pinch of Trader Joe’s South African Smoke
3 cloves of garlic
 Cilantro to taste
2 Limes
Avocado
Tortillas
 Directions
Heat 1 tbs of rice bran oil
Toss in the  onion sliced any way you want
while these are caramelizing ...
Prep 2 pounds of mushrooms
Add 3 cloves of minced garlic to your onions, stir then into your onions, for 30 sec. Add your mushrooms and 1 TSB of Rice Bran Oil. Stir for 30 secs, add 1 TBS of coconut amino acids and 1  tsp of brags amino acids. Add, your pepper mix. Mix it in well, turn down the heat a notch.Add your ribbons of swiss chard. Add lime juice from 1 lime. Stir well. Let the swiss chard cook down. Toss in the cilantro right before serving.

Serve with lime wedges, avocado and cheese if you wish. We ate (devoured) ours with corn tortillas, organic brown rice and “refried” beans, check out that recipe here.